A healthy, vibrant, delicious breakfast salad made with roasted sweet potatoes, avocado, quinoa, cashews, & a soft boiled egg then drizzled with a tahini garlic dressing.
Salad for breakfast is all the new rage and for good reason….it’s a great way to get greens into your morning routine.
Salad for breakfast might seem crazy….but stay with me!
This is why it totally works:
It’s simple and can be made beforehand, so easy to assemble in the morning.
It’s packed full of healthy, protein rich ingredients that will keep you full all more morning.
It’s a great way to get greens into your morning routine.
Annnnnnd a runny egg in involved….so it totally bring it into the breakfast realm.
The only question I’m asking myself is why didn’t I think of eating salad for breakfast sooner?!?
To be honest, salad for breakfast at first seemed a bit strange to me too. I’ve always preferred sweeter breakfast items – like smoothies, yogurt, or oatmeal.
But sometimes, especially on Monday’s after an indulgent weekend, I want to start my day with a greener, veggie packed breakfast. A salad is the perfect vehicle to add greens, veggies, and a runny egg into your breakfast meal.
Plus, its super tasty, so will be a bright, yummy start to your day! Now, I’m obsessed with eating breakfast for salad. Especially, this sweet potato avocado salad. It’s got all of my favorite things combined to make the perfect first meal of the day.
Let’s get to cooking.
First, you will want to cook the quinoa according to the package instructions and set aside.
Next, roast the sweet potato cubes. Pre-heat an oven to 425 degrees. Add the sweet potatoes to a sheet pan and drizzle with olive oil, salt, and pepper. Roast for about 20-25 minutes, flipping occasionally. You will know they are done when they have softened and caramelized around the outer edges. You want that golden brown crust to add flavor and texture!
To make the dressing, combine tahini, lemon juice, worcestershire, honey, and garlic powder. Slowly add in the water until you reach out desire consistency. I went for a thinner dressing, so added a 1/2 cup of water. If you like a thicker dressing, just add less water. Add a touch of salt and pepper. Taste. Then season more if it needs little more flavor.
Finally, cook the egg. For a soft-boiled egg, add the egg to saucepan and cover with cold water and a touch of salt. Bring the water to a rolling boil. Take off the heat and cover. Let the covered pot sit for 4 minutes. Once the timer goes off, immediately place the egg in iced cold water (to stop the cooking process and make sure you get a runny egg yolk).
I prefer a soft boiled egg. I don’t know why, but I’m kind of obsessed with them. But you can also do a poached egg, hard boiled egg, or sunny side up egg. All will work beautifully!
Time to assemble the salad. Add the greens to the plate and top with all of the ingredients: quinoa, avocado, roasted sweet potatoes, cashews, soft boiled egg, and tahini dressing.
It’s important to note that all of the cooking for the salad (besides the egg, which you will want to be fresh, unless its a hard boiled egg) can be done beforehand, so assembly of the salad will be easy in the morning.
This salad is a reason to wake up un the morning to start your day!
It’s bold in flavors and textures. The sweet potatoes add a touch of earthy sweetness to the dish. The avocado gives it a rich creaminess. The quinoa adds texture. The cashews crunch. The tahini garlic dressing is tangy and vibrant. Then the egg with the runny yolk just makes the whole dish sing!
It’s the perfect healthy meal to start the morning.
But let’s be real. There is no reason to let breakfast have all the fun. You can add this salad to your lunch or dinner routine as well. I’ts so delicious, it deserves to be eaten at any times of the day!
Sweet Potato and Avocado Breakfast Salad
A healthy, vibrant, delicious breakfast salad made with roasted sweet potatoes, avocado, quinoa, cashews, a soft boiled egg drizzled with a tahini garlic dressing.
- 1/2 cup tahini
- juice of half of a lemon
- 1 tablespoon worcestershire
- 1 teaspoon honey
- 1 teaspoon garlic powder
- 1/-4-1/2 cup water
- 2 cups arugula and spinach blend or greens of choice
- 1 sweet potato cubed
- 1 avocado peeled and cut in half
- 2 eggs
- 1/2 cup cooked quinoa made according to package instructions
- 1/4 cup cashews
- 1 tablespoon olive oil
- salt and pepper to taste
Make the dressing by combining all of the ingredient, except water, and mixing until smooth. Add in the water, a little at a time, until you reached the desired consistency (less water, the thicker the dressing will be). Add a dash of salt and pepper, taste, and adjust as desired.
Preheat oven to 425 degrees. Drizzle the cubed sweet potato Wirth olive oil, salt, and pepper and place on baking sheet. Bake for 20-25 minutes, turning periodically, until the sweet potatoes are browned and softened.
Make the soft boiled egg by placing the two eggs in cold salted water in a sauce pan. Bring the water to a boil then take the pan off the heat and cover and let sit for 4 minutes (more if you want a less runny egg). After 4 minutes, immediately place eggs in cold water. Peel and cut in half immediately before adding to the salad.
Build the salad by placing a cup of the green on each plate. Top greens with quinoa, roasted sweet potatoes, an avocado half, cashews, a soft boiled egg and desired amount of dressing.
Serve and enjoy!
You will likely have extra dressing. You can store it in an airtight container in the fridge for a week.
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